Olive Oil Potato Gratin
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By Rebeccah Marsters
Appears in Cook's Country April/May 2013, Cook's Country TV
For a gratin with the focus on the potatoes, we had to create a satisfying dish that didn’t rely on butter and cream.
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WHY THIS RECIPE WORKS
Most gratins are loaded down with cream and gooey cheese, but for a potato gratin that actually tasted like potatoes, we skipped the dairy case. We chose fruity, flavorful extra-virgin olive oil to add richness to earthy Yukon Gold potatoes...